Study on white peppercorn production in Phu Yen province by Bioproducts containing pectinase & cellulase

Abstract

White pepper, which has a higher economic and an exporting value than black pepper, is usually produced by traditional method. This method has some limitations such as taking a long time (7-15 days) and low quality of product. In this study, microbial method which used Penicillium citrinum produced bioproduct containing cellulase and pectinase was investigated. White pepper was produced from black pepper by using the bioproduct. The conditions for black pepper fermentation which included ratio of bioproduct, fermentation duration and temperature were surveyed. Husks were removed completely from black pepper on the 3rd day, at 34oC with 8% ratio of bioproduct. The piperine and soluble solids contents of the product increased 38.5% (v/w) and 5.5% (v/w) compared with black pepper, respectively. Aflatoxins, E.coli, Staphylococcus aureus and Salmonella did not detect in fermented pepper. This research revealed that P.citrinum has the ability to produce cellulase and pectinase, hence it may be considered as a source for the production of industrial cellulase and pectinase. Keywords: bioproduct, black pepper, cellulase, fermentation, pectinase, P.citrinum, white pepper